Recipe: Peach and pecan sundae

Note: Adapted from the book "From the Dining Car" by James D. Porterfield. Served by chef Kevin Langton on the Georgia 300.

1/2 cup chopped pecans

4 large peaches

Juice of 1 lemon

6 tablespoons ( 3/4 stick) butter

1/2 cup light brown sugar

3 tablespoons heavy cream

3 tablespoons bourbon

1 quart vanilla bean ice cream

Mint leaves for garnish

1. Heat the oven to 350 degrees. Spread the pecans on a baking sheet and roast until lightly browned, about 10 minutes.

2. Meanwhile, peel and pit the peaches, then cut them into 1-inch cubes and place in a bowl of water in which the juice of 1 lemon has been added to prevent discoloring. Set aside.

3. In a 2-quart saucepan over medium heat, melt the butter and brown sugar, stirring occasionally. Cook until the mixture is thick enough to adhere to the back of a spoon, about 3 minutes. Slowly add the heavy cream and stir until thick and smooth. Add bourbon and mix well. Drain the peach cubes and add them and the toasted pecans, reduce heat to a simmer and cook 15 minutes, or until the peaches have softened and the sauce is nicely thickened. Remove from heat.